Culinary - TV
Television for The Trade: Chefs, Bakers, Restaurant Owners and Managers.
As a chef, baker or a restaurant owner, did you ever embark on the quest for to prepare that quintessential signature culinary delight for your business? Culinary-TV brings chefs. bakers and executive cooks the cutting edge, behind-the-scenes preparations that goes into the perfect food, bread, dessert or meal and the new equipment and ingredients available to make the most mouth-watering even better. From the high-tech evolving 
world where computers meet flame-broiled meats to the ovens that they are cooked in to the communication that takes place from your waitress into the kitchen, to your chef back to the customer's plate. The elements that make up your favorite food may begin with the ingredients but it doesn't end there. From inside the bakery and kitchen to an outside dining experience, there are so many ways for your customers to become familiar with your good foods, great atmosphere and that special element that gives your establishment that signature taste and experience. We talk with the experts that prepare the food, serve the food and manage the restaurant. On Culinary-TV we introduce you to the latest in kitchen and restaurant equipment, foods and preparations. In our spotlight segment you'll also meet the chef who may not have a cookbook open, a chef who has studied in the south of France and a chef who comes from the south Bronks or southern Texas or northern Chicago.
Splendid Spreads
The Original Sandwich Sauce by Eddie Black
Olympus Dairy
SweetLeaf Stevia
De Medici Imports
Dockside Market
Heartland Gourmet
Naked Nuggets from Blue Ribbon Restaurants
Steelite International
QSR Automation
Beauty Brigade
Capitol Cups
Circle Computer Resources
Bantry Bay Seafoods
Quality Cake Systems - Software for the Cake Business
Chipstix
Valley Sun Pizza Products
There a lot to the science of dining. . . There's seating, menus, music, appetizers, softdrinks, dairy products, sauces, spices, breads, the ovens your meals are cooked in, the mixers that blend the ingredients to perfection, the dicers that make quick work of a beautiful presentaion, the salad, the meal and of course. . . the desserts. Steeped in a culinary history and background, the producers of Restaurant - TV bring you old-world cooking in a high-tech world. The flavors of yesteryear along with the new spices and recipes of today, all so you can make the best decisions for your restaurant.
Join the almost quarter million restaurant executives, chefs, managers and owners who subscribe to our free quarterly electronic newsletter which is complete with video segments of our latest finds.
American Palm Oil Council at NRA Show
So far this year, Culinary-TV has brought you the latest for an insider's look at the International Pizza Expo in Las Vegas and the best from the CaterSource in Las Vegas where we made some great finds for your restaurant or hotel or catering business. We also reported live from the Windy City from the National Restaurant Expo with the NRA. But if you've missed past episodes and your mouth is watering for something from the kitchen right now, click below or to the left to view the latest from the industry. One of the ways that restaurant owners around the world are expanding their business is to add an a dining area outside undernieth a canopy. We discovered
Solaira Heaters at the National Restaurant
Show who offers superior exterior heating for your outdoor needs and saves significant money over traditional outdoors heating systems.
Ideal for outdoor commercial and residential areas such as Open Air Terraces in Restaurants, Clubs, Pubs and Boat Decks, Under Awnings and Gazebos. Solaira Heaters are engineered for lower clearance seating areas including Condominium terraces and under commercial umbrellas. Solaira Infrared Heaters also come in a wall mount unit, ideal for Home Patios, Garden Areas Gazebos and Awnings. The Capri model is a stand mount unit, ideal for large Open Air Terraces in Restaurants and Hotels. You can view all their models for many different applications at: www.SolairaHeaters.com
The Natural Yukon Chip
Lamb Weston
Halloumi Cheese
French Fry Software
Lamb Weston
New At Your Table
Digital Dining
Valley Sun Products
Menucast
Crustastun
Smart Candle
Work Shoes for Restaurant Workers
Our Study of Great Restaurants
The great chefs of today tend to be passionately interested in how eating and cooking have evolved in different cultures over time. In particular, they're aware that regional cuisines and ethnic flavors are becoming ever more popular, and that successfully following these trends requires a sophisticated understanding of authentic ingredients and flavors. The great chefs of today also understand that the dessert experience is one that can keep their patrons coming back for their next meal. 
Different cultures have varying ideas on what constitutes a dessert. In China traditional desserts are sometimes made with red beans, sesame, dates or lotus. In Greece honey is a popular medium. Some Spaniards claim that the use of chocolate as a dessert originated with them, but the debate goes back centuries, as the Aztecs felt that their god, Quetzlcoatl, should be credited for the origin of the cacao bean. In some cultures a cheeseplate is considered the proper ending to a great meal. The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts. But, even if the origin of dessert is buried in the ‘sands of time’ it doesn’t mean that we can’t enjoy it! Chocolate anyone? Click below to satisfy your sweet tooth.
Amazing Waiter
RJ Balson and Son
